Buttamilk Pancakes
Are you a pancake person or a waffle person? I can’t really pick sides so I would say both. The following recipe is a super simple buttermilk pancake mix recipe that doesn’t require butter, milk, or eggs. This recipe is the perfect addition to your Sunday Brunch!
Buttamilk Pancake Recipe
Cook Time: 10 minutes
Prep: 15 minutes
Yield: 12 pancakes (3" wide)
Ingredients
1 cup flour
3 tbsp organic sugar
1 tbsp baking powder
1/2 tsp salt
1 cup non-dairy milk
1 tbsp lemon juice
2 tsp vanilla
Topping and Add Ins
maple syrup
chocolate chips
blueberries
cinnamon
pumpkin spice
bananas
cocowhip
organic powdered sugar
Instructions
Combine all dry ingredients, including 1 tbsp optional spice in a mixing bowl.
Combine all wet ingredients in a separate bowl.
Pour the wet ingredients into the dry mixture and whisk together.
Let batter sit for at least 15 minutes in the fridge.
Heat griddle to 350 F or nonstick pan to medium heat.
Spray pan with non-stick oil spray.
Spoon approximately 3 tbsp of batter at a time onto the griddle or pan. Pancakes will be about 3 inches in diameter Sprinkle preferred add ins onto the pancakes now before they are flipped.
When the pancake batter stops bubbling, flip pancakes to the next side and cook until golden brown.
Serve pancakes with additional toppings and syrup.
Notes: The longer you let this batter sit, the higher the rise will be. I typically make the batter the night before I decide to make breakfast. Apple cider vinegar can be used in replace of the lemon juice if you don’t have any. Store leftover batter in an airtight jar or container. It will last for up to 4 days in the fridge.
